2 ea. 12 oz. cans chicken stock
1 T. fish sauce
1 T. garlic chili paste
1" fresh ginger, sliced
1 stalk lemon grass
2 c. cornflakes, chopped
¼ c. basil, finely chopped
Salt, to taste.
4 T. hoisin sauce
1 ea. small head cabbage, shredded
2 carrots, julienned
1 zucchini, julienned
½ bunch scallion, rough chopped
½ bunch cilantro, rough chopped
Broth preparation: Simmer the stock with the fish sauce, garlic sauce, ginger and lemon grass until the flavors infused, about 20 minutes. Remove lemongrass and ginger from broth and discard.
Salmon preparation: Preheat oven to 450 degrees. Combine crushed cornflakes and basil. Add salt. Pan sear salmon in a hot sauté plan flesh side down. When golden brown, turn over and brush with hoisin sauce lightly coating each side. Remove salmon from the sauté pan and place on a baking sheet. Crust the top with the cornflake and basil mixture. Place in oven for 7-10 minutes or until the fish is done.
Complete Dish & Assembly: While fish is in the oven, add cabbage, carrots, zucchini, scallions and cilantro to hot broth. Cook vegetables until they are just wilted. Serve in bowls adding the cabbage mixture. First place the salmon on top and ladle broth into the bowl. Enjoy!
courtesy of the Alaska Seafood Marketing Institute
Coming Soon to Chez Alaska Cooking School
Look For Our Menu Online
Real Food, Real Fast ~ November 6th at 6:30
Make Pasta From Scratch & Add 2 Sauces ~ October 27 Two hour class, $69
Gingerbread Houses ~ November 24
Holiday Cooking 101 ~ November 3Two classes. Be sure to sign up early as class size is limited.See our website for details.
Call 957-0327 or check online for class schedules.